Delicious zucchini dishes in a slow cooker. TOP 4 recipes with photos at home. Cooking secrets and tips. Video recipe.
Zucchini is the usual most common unremarkable vegetable. However, despite all its simplicity, it can amaze any gourmet with its taste. If cooked correctly and with the right products, the dish will not only be tasty, but also healthy. For example, zucchini in a slow cooker turns out to be especially fragrant. This culinary machine has long become not just an accessory, but an obligatory attribute in the kitchen for many housewives. After all, the cooking process in it is simple, labor costs are minimal and a lot of time is not required. At the same time, the dishes are tasty, varied, healthy and satisfying. Zucchini dishes in a slow cooker are suitable for those who are on a diet, they will be useful for children, the elderly and healthy food outsiders. Below are the best recipes for zucchini in a slow cooker, as well as competent tips that must be taken into account.
Zucchini in a slow cooker - useful tips
- The main modes of cooking zucchini in a slow cooker: stewing, frying, baking, steaming. But most of all, zucchini in a slow cooker is cooked in the gentle "Stew", steam or "Bake" modes. Then the fruit will retain its structure and will not turn into a sour dish.
- In the stewing mode, stews, sautés, stews are prepared. Since zucchini emits a lot of juice when stewing, dishes with it in this mode are juicy, and even without adding water.
- If you need to fry the zucchini, cook them in Bake mode with the lid open for the first 5 minutes so that the juice evaporates. Then put the machine in the "frying" mode and continue cooking.
- The time for stewing zucchini in a multicooker depends on the model (polaris, Panasonic, redmond, etc.) and the power of the machine. However, regardless of the model, on average, it will take no more than half an hour to cook a vegetable snack with zucchini in a multicooker. Then the food will be useful, because will preserve the maximum of useful microelements and vitamins.
- You can cook fruits without oil. To do this, all vegetables are placed in layers in a clean and dry multicooker bowl and stewed "dry".
- Choose a young and ripe squash with thin, smooth skin, firm, non-wilted, and free of blemishes. Peel large mature specimens of tough skin and remove large seeds.
- The younger the fruit, the faster it will cook.
- Overripe courgettes with fibrous pulp are only suitable for stewing.
- Depending on the recipe, zucchini is chopped and cut into cubes, slices, barrels, boats, grated or interrupted in a blender.
- To help keep the zucchini in shape, cut it into cubes or slices.
- It is unnecessary to defrost frozen zucchini before frying and stewing, just put them in a bowl and cook immediately.
- The neutral taste of the vegetable allows for bold flavor combinations. The vegetable loves spices and seasonings, which give a brighter flavor. It is in harmony with cheese, meat, vegetables, minced meat, cottage cheese, mushrooms, etc.
Vegetable stew with zucchini and chicken in a slow cooker
Cooking vegetable stew is not a complicated and variable recipe. You can use a variety of vegetables in the dish, and, if desired, supplement with meat products. For example, chicken is an ideal vegetable supplement from a nutritional perspective.
- Caloric content per 100 g - 159 kcal.
- Servings - 3
- Cooking time - 50 minutes
Ingredients:
- Zucchini - 2 pcs.
- Salt - 1 tsp or to taste
- Sweet bell pepper - 2 pcs.
- Onions - 1 pc.
- Garlic - 2 cloves
- Ground black pepper - a pinch
- Vegetable oil - 3 tablespoons for frying
- Chicken fillet - 2 pcs.
- Carrots - 2 pcs.
Cooking vegetable stew with zucchini and chicken in a slow cooker:
- Wash the chicken fillet, towel dry and cut into medium sized pieces.
- Pour vegetable oil into the bowl of the multicooker, turning on the "frying" mode and send the chicken meat.
- Fry it with the lid open, stirring occasionally until golden brown. Remove the cooked chicken from the bowl and place on a plate.
- Since it takes different times to cook vegetables, they should be poured into the multicooker bowl one by one. From this list of products, carrots are cooked the longest. Therefore, clean it, wash it and cut it into pieces.
- In the multicooker bowl, where the fillets were fried, send the carrots and turn on the "baking" mode. Leave it to simmer with the lid closed.
- Peel the onions, chop finely and add to the carrots. Stir and close the lid.
- Cut the bell peppers in half, clean the seeds, chop into bars and add to the multicooker bowl.
- Wash the zucchini, chop into cubes and place in a multicooker.
- Salt the food, stir and switch to the "stewing" mode, setting the timer for 20 minutes.
- Add the fried chicken fillet to the vegetables and continue stewing for another 10 minutes.
- When the multicooker gives a signal, add chopped garlic, black pepper, seasonings and salt.
- Toss vegetable stew with courgettes and chicken in a slow cooker. Let the dish sit for 5 minutes and start eating. It is delicious to eat, both warm and chilled.
Zucchini casserole in a slow cooker
A simple idea for a quick and hearty dish is a zucchini casserole with melted cheese and Italian herbs in a multicooker. It is tasty, tender and juicy, and thanks to the cheese it is quite satisfying.
Ingredients:
- Zucchini - 2 pcs.
- Eggs - 3 pcs.
- Processed cheese - 200 g
- Vegetable oil - 2 tablespoons
- Garlic - 3 cloves
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
- Italian herbs - 1 tsp
Cooking zucchini casserole in a multicooker:
- Wash the zucchini, dry it, remove the stalks and cut into thin rings.
- Cut the processed cheese into random pieces.
- Chop the garlic finely.
- Stir the zucchini with cheese.
- Pour some vegetable oil into the multicooker bowl and add the zucchini and cheese.
- Add chopped garlic, sprinkle with Italian herbs, pepper and salt.
- Stir the contents of the bowl thoroughly.
- Turn on the multicooker "frying" mode and wait until the cheese melts.
- Beat eggs with a whisk.
- When the cheese is melted, pour the egg mixture into the multicooker, mix everything and smooth the products.
- Set the multicooker to bake mode and cook the zucchini casserole for 35 minutes.
- At the end of the program, open the lid and leave the product in the set mode for another 5 minutes to evaporate the liquid that has evolved.
Zucchini caviar in a multicooker according to GOST
The recipe for canned squash caviar in accordance with GOST, worked out in production back in Soviet times, has been verified literally to the gram. Therefore, there will be no difficulties with this dish. The taste of the workpiece is the same as we remember it from childhood. The output of the finished product from the proposed number of products is 1 liter.
Ingredients:
- Zucchini - 2 kg (without seeds)
- Carrots - 120 g
- Onions - 80 g
- Vegetable oil - 90 g
- Tomato paste - 190 g
- Ground allspice - 1 g
- Ground black pepper - 1 g
- Salt - 10 g or to taste
- Sugar - 20 g
Cooking squash caviar in accordance with GOST in a multicooker:
- Wash the zucchini, dry it, remove the core with seeds. Cut them into small pieces.
- Peel and grate the carrots.
- Peel and dice the onions.
- Turn the multicooker to the "frying" mode, add oil and heat.
- Send the carrots and onions to a slow cooker and fry for 5 minutes.
- Add the courgettes and continue to fry the vegetables until golden brown.
- Remove vegetables from the multicooker and transfer to a deep bowl. Dip in a blender and purée until smooth. Do not do this in the multicooker bowl, because spoil the coating.
- Return the vegetable puree back to the multicooker bowl and turn on the "braising" program, setting the timer for 40 minutes to cook the mass. Leave the lid open.
- Then add tomato paste, salt, pepper and spices to the stewed zucchini in a slow cooker. Leave the food to simmer for 20 minutes.
- At this stage, the caviar will be ready, it is enough to cool it and you can taste it.
- To stock up on it for future use, prepare sterilized jars for rolling, into which you pour hot caviar. Screw the lids over the jars, wrap them in a warm blanket, and leave to cool slowly. Store the preparation of squash caviar prepared in accordance with GOST in a multicooker in the cellar.
Sauteed zucchini with potatoes in a multicooker
The most common vegetables can be turned into a delicious homemade gastronomic dish. For example, cook a sauté of courgettes and potatoes in a multicooker, often called a stew by this name. Not a single eater will refuse such a dish at the same time filling and light.
Ingredients:
- Zucchini - 0, 5 pcs.
- Potatoes - 2 pcs.
- Red pepper - 1 pc.
- Onions - 1 pc.
- Carrots - 1 pc.
- Garlic - 1 wedge
- Olive oil - for frying
- Salt to taste
Cooking zucchini sauté with potatoes in a multicooker:
- Wash the courgettes and cut into neat large cubes.
- Peel, wash and chop carrots, potatoes and onions to the size of a squash.
- Peel the red pepper from seeds with a stalk and cut into large bars.
- Chop the garlic finely.
- Pour olive oil into the bowl of the multicooker so that it completely covers the bottom and heat well.
- Send vegetables to the multicooker bowl and turn on the "fry" mode. Cook food with the lid open.
- Stir the vegetables when you see them brown. The total cooking time in a multicooker is about 30 minutes.
- When sautéed zucchini with potatoes in a multicooker is almost ready, add salt to the couscous, chopped garlic and garnish with fresh herbs.
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